Green tea (Camellia assamica) concentrate as a source of L-theanine used in kombucha fermentation for relaxation drink



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Abstract:
Concentrate of green tea (Camellia assamica) of Pekoe grade produced through purification by means of microfiltration (MF) membrane is potentially used as a substrate in kombucha fermentation for relaxation (anti-stress) due to high L-theanine concentration. This experiment was conducted to find out the best ratio of green tea concentrate and water in order to generate kombucha tea composition that is equal to commercially available kombucha tea as a relaxation drink. The fermentation process was performed with green tea concentrate and water ratio of 1: 4, 1: 3, 1: 2, 1: 1 and 1: 0 (v/v) using 0.5 % (w/v) of commercial kombucha starter at room temperature for one week. As a control kombucha tea with a ratio of commercial green tea and water of 1 : 0 was used. The result shows that L-theanine content in kombucha tea product equal to commercial kombucha tea (2.514 %, dry weight) was reached at the ratio of green tea concentrate and water of 1: 2 (2.16 %, dry weight) and 1: 1 (3.01 %, dry weight). Beside L-theanine, kombucha tea resulted from this ratio of green tea concentrate and water contains total polyphenol 1.03%, total solids 11.67 %, total acids 0.53 % and reducing sugar 27.4 mg/mL, and total microbial counts of log 5.88 CFU/mL or 7.72 x 105 CFU/mL.

Keywords: camellia assamica, kombucha, microfiltrationmembrane, green tea, l-theanine



Country: Indonesia

Citation: Menara Perkebunan 78(2), 75-83 November Paper presented at International Biotechnology Seminar and 5 th KBI Congress 2010, Centre for Biotechnology Development, University of Muhamadiyah M

Study Mailing Address:
Research Center for Chemistry, Indonesian Institute of Sciences,
Kawasan PUSPIPTEK, Serpong, South Tangerang 15314

Date Updated: February 23, 2021

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